The most creamy and delicious sweet potato curry
This sweet potato curry is so yummy delicious and comforting. I cannot get enough of it! The balance between the sweetness, the creaminess, and the spice, completely ticks all the boxes. So with this dish you can and will impress all your friends and family. And the greatest thing is; It is so easy, quick and simple to make!
Estimated reading time: 3 minutes
🥘 Main ingredients
- basmati rice
- sweet potato
- red pepper
- onion
- lime
- ginger & garlic
- red chilli pepper
- ground cumin, coriander, turmeric, paprika powder
- fresh coriander
- coconut cream
- vegetable stock or water
- spring onion
- olive oil or other vegetable oil
- salt & pepper
💭 Thoughts and ideas
I am normally the type of person who prefers using whole spices. But at the same time, sometimes I just have a last minute inspirational moment, and I just want to start cooking. Which is exactly what happened with this dish. So I used ground spices. But the next time I will make it, I will probably use whole spices, and even improve this delicious curry. I will let you know in the comments below 🙂
I have chosen to have plain basmati with this dish, but of course there are many other options. Check out as well my chapati’s in the bread submenu, which would be a great accompaniment with this dish.
Curries in general are just the greatest dishes to mix and match to your liking. You can easily add a lot more vegetables to this curry. Like;
- Green beans (for more colour)
- fresh peas
- Small pieces of broccoli or cauliflower
- lentils (for extra protein)
- nigella seeds, give it this distinguished flavour
- You can top it with some nuts for a crunch, which would make it more Thai style.
- Or top it with tangy grenade seeds
🍷 Wine pairing
This dish would balance well with an aromatic viognier. Or if you are looking for a wine with higher acidity to cut through the creaminess you might want to try a Pinot Gris from the Alsace, which are generally fuller bodied than the Pinot Grigio from Italy, which in this case would balance the flavour intensity well.
This creamy coconutty curry has endless mix and match options. You can read some ideas in my notes in the recipe below. And adjust it to your personal liking. I would LOVE to hear what you came up with, let me know in the comments below. If you post your sweet potato curry photo’s on Instagram, make sure to add @haricoco1. So we can all ENJOY and share our inspirations.
📋 Recipe
Ingredients
- 120 grams (⅔ cup) basmati rice
- 1 large sweet potato peeled chopped in cubes
- 1 small red pepper chopped in cubes
- 1/2 onion chopped
- juice from 1/2 a lime
- 2 cm ginger peeled finely chopped
- 1 garlic clove finely chopped
- 1 red chilli pepper deseeded finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika powder
- 1 teaspoon ground turmeric
- bunch of fresh coriander leaves only
- 100 ml (½ cup) coconut cream
- 200 ml (⅚ cup) home made vegetable stock or water
- 1 spring onion chopped
- 2 Tablespoon olive oil or other vegetable oil
- salt
- pepper
Instructions
- Chop all your ingredients, and prepare your spices
- Saute the onion with a pinch of salt in the olive oil in a big pan (I used a cask iron pot) for 2 -3 minutes
- Add the garlic and ginger and stir for half a minute
- Add the red chilli pepper and stir again for a minute
- Add all ground spices and stir
- Add the vegetable stock, the red pepper cubes, and the sweet potato cubes. Cover and let it simmer for 8 – 10 minutes
- Meanwhile prepare the rice by following instruction on the package.
- Take the cover off the curry, and continue simmering until the liquid is reduced one third.
- Check if your potato is nice and soft, but still in cubes shapes.
- Add the coconut cream, mix well and leave for 2 minutes to warm up.
- Add the juice from half a lime
- Check your seasoning (depending on your stock you probably need to add some salt and pepper)
- After plating, add some chopped coriander leaves, and some chopped spring onion.
Notes
- Green beans (for more colour)
- fresh peas
- Small pieces of broccoli or cauliflower
- lentils (for extra protein)
- nigella seeds, give it this distinguished flavour
- You can top it with some nuts for a crunch, which would make it more Thai style.
- Or top it with tangy grenade seeds
